3 c. flour
1/2 tsp. baking soda
1/2 tsp baking powder
1/2 tsp. salt
1 c. unsalted butter, softened
1 c. sugar
2 eggs, room temperature
1 tsp. vanilla
Yields: 4-5 dozen
Preheat oven to 350.
Combine flour, baking soda, baking powder, and salt in a mixing bowl.
Beat butter and sugar in a separate bowl with a mixer until light and creamy.
Add eggs and vanilla, beat til combined.
Add flour mixture and mix.
Wrap dough in plastic wrap and refrigerate for at least 2 hours.
Lightly flour surface and roll out dough, 1/4 in thickness. Place cut out cookies on a baking sheet. Use a Siplat liner if you have one.
Bake for 9-10 minutes. Cool for a few minutes and then transfer to wire racks.
Cookies must be completely cool before icing.
Icing
4 c. powdered sugar
1/2 c. unsalted butter, softened
1 tsp. vanilla
1/4 c. + milk
Cream butter and vanilla until light and fluffy.
Add 1 cup of sugar at a time, beating after each addition.
Add milk and beat until creamy. If you need more milk, add 1 Tbls at a time and beat until you get the desired consistency.
Frost and decorate cookies!
Store in airtight containers, using wax paper between layers.
1/2 tsp. baking soda
1/2 tsp baking powder
1/2 tsp. salt
1 c. unsalted butter, softened
1 c. sugar
2 eggs, room temperature
1 tsp. vanilla
Yields: 4-5 dozen
Preheat oven to 350.
Combine flour, baking soda, baking powder, and salt in a mixing bowl.
Beat butter and sugar in a separate bowl with a mixer until light and creamy.
Add eggs and vanilla, beat til combined.
Add flour mixture and mix.
Wrap dough in plastic wrap and refrigerate for at least 2 hours.
Lightly flour surface and roll out dough, 1/4 in thickness. Place cut out cookies on a baking sheet. Use a Siplat liner if you have one.
Bake for 9-10 minutes. Cool for a few minutes and then transfer to wire racks.
Cookies must be completely cool before icing.
Icing
4 c. powdered sugar
1/2 c. unsalted butter, softened
1 tsp. vanilla
1/4 c. + milk
Cream butter and vanilla until light and fluffy.
Add 1 cup of sugar at a time, beating after each addition.
Add milk and beat until creamy. If you need more milk, add 1 Tbls at a time and beat until you get the desired consistency.
Frost and decorate cookies!
Store in airtight containers, using wax paper between layers.
